Tzatziki (τζατζίκι)

Name: Tzatziki (τζατζίκι)
Prep time: 15 min
Yield: 4 as a snack
Ingredients: 2 Lebanese cucumbers, halved, deseeded; 1 clove garlic, finely grated; 1 cup Greek yoghurt; 1 tsp honey; ½ tbs olive oil; ¼ cup chopped dill; Cheek of lemon, juiced

A classic, a dipper, a drizzler, a spreader - one of my go-to favourites for wraps, grilled meats or even use to dollop on top of a spicy curry. This Tzatziki recipe is quick, it’s simple and it is probably going to be better than the one you buy from the shops.

Serves: 4 as a snack
Prep: 15 mins
Cook: No cook
Difficulty: Super Easy

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Ingredients

2 Lebanese cucumbers, halved, deseeded
1 clove garlic, finely grated
1 cup Greek yoghurt
1 tsp honey
½ tbs olive oil
¼ cup chopped dill
Cheek of lemon, juiced

Method

Using a box grater, grate the cucumbers into a tea towel. Ball up the grated cucumber in the towel and squeeze out excess water / juice from the cucumber, you want it to be as dry as you can get it so you don't end up with a loose Tzatziki.
Into a bowl add: cucumber, garlic, salt and freshly ground black pepper, yoghurt, honey, olive oil, dill and lemon juice. Mix together well to combine.
You can serve right away or allow it to sit covered in the fridge for the dip to come together.